EL RAMALITO
13376 SW 288 ST, Homestead FL 33033 · 786-329-0987
Last inspected Jun 30, 2026 · 9 visits since August 2023
OCT 24
MAR 25
OCT 25
FEB 26
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
What the inspector wrote — 3 findings
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed establishment conducting non continuous cooking of raw pork.
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Apr 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority7 Intermediate0 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked white rice (80F - Cooling) on standing unit at kitchen area, as per operator rice was cooked yesterday. Operator discarded during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked beef empanadas inside reach in freezer. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked white rice (80F - Cooling) on standing unit at kitchen area, as per operator rice was cooked yesterday. Operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (68F - Cold Holding) on preparation table, as per employee less than 35 minutes. Employee moved pork to reach in cooler for rapid cooling.
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed establishment conducting non continuous cooking of raw pork.
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request.
Handwash sink not accessible for employee use at all times. Observed trash can blocking hand wash sink at front counter. Operator moved during inspection.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter. Operator provided during inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. Observed at front counter. Operator provided during inspection.
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork in standing unit at kitchen area. Operator stored properly during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal keychains and phone on shelves above preparation table at kitchen area. Employee removed during inspection.
In-use wet wiping cloth/towel used under cutting board. Observed at kitchen area, employee removed wiping cloth during inspection.
Wet mop not stored in a manner to allow the mop to dry.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. Observed arepas stored on nonfood grade bags inside of the front counter area chest freezer.
Single-service articles improperly stored. Observed sleeve of single service cups stored on the front counter area.
Stored food not covered. Observed tostones, fries, yuca stored in the back area reach in freezer not covered inside.
Wet mop not stored in a manner to allow the mop to dry.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe beans (54F - Cold Holding) at kitchen area, as per employee less than 2 hours, employee moved cooked beans to reach in cooler to rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe beef empanadas (118F - Hot Holding) at front counter, as per operator approximately 30 minutes, operator increased temperature on unit during inspection.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observe Sanitizer Bucket (Chlorine +100ppm) at kitchen area, employee discarded and replaced with a new solution.; Sanitizer Bucket (Chlorine 100ppm)
Employee washed hands in a sink other than an approved handwash sink. Observe employee washing their hands on 3 compartment sink, coached employee on properly procedures.
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked pork inside reach in cooler at kitchen area.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); Sanitizer Bucket (Chlorine 100ppm).
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef soup not date marked, as per operator over 24 hours. Also observed home desserts not date marked at front counter.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on spicy sauce container at kitchen area.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed homemade dessert not properly label at front counter. Operator moved desserts from reach in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at kitchen area next to 3 compartment sink.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above unwashed vegetables inside reach in cooler at kitchen area. Employee rearranged properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef on preparation table, as per employee less than 2 hours, employee moved ground beef to reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (132F - Hot Holding) as per employee less than 2 hours,
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans not date marked inside reach in cooler at kitchen area. As per operator from previous day.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed ground beef (51F - Cold Holding) on preparation table, as per employee less than 2 hours, employee moved ground beef to reach in cooler.
Stored food not covered. Observed raw pork container not covered inside reach in cooler at kitchen area.
Oct 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Stored food not covered. Observed soup container not covered. Employee covered during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at the front counter.
Aug 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup not date marked, as per employee over 24 hours. Employee dated during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in shelve above food. Employee removed during inspection.
Stored food not covered. Observed soup container not covered. Employee covered during inspection.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at the front counter.
Working containers of food removed from original container not identified by common name. Observed salt,rice and beans containers not identified in kitchen area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.